Orange Chocolate Mousse Domes with Mirror Glaze
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Date: 2019-07-03
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Comments and reviews: 10
Tommy Ng
Hello there I was trying a few recipes of mirror glaze, but everytime I make it the glaze was rather transparent instead of coating the cake with colour. I never add add white colouring first because it's rather hard to find here, was it because of that? Or it's because of the quality of the chocolate? Hoping anyone can help me with this
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Hello there I was trying a few recipes of mirror glaze, but everytime I make it the glaze was rather transparent instead of coating the cake with colour. I never add add white colouring first because it's rather hard to find here, was it because of that? Or it's because of the quality of the chocolate? Hoping anyone can help me with this
reply
Carina Humphries
Hi hopefully you can help me with a few questions: 1) after the dome been glazed, should I put It back to the fridge if I m going to eat that in few hours? 2) will the mousse (inside) melt if I leave the cake in room temperature for couple hours? 3) will the cake lose the shine if I refrigerate it? Thanks
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Hi hopefully you can help me with a few questions: 1) after the dome been glazed, should I put It back to the fridge if I m going to eat that in few hours? 2) will the mousse (inside) melt if I leave the cake in room temperature for couple hours? 3) will the cake lose the shine if I refrigerate it? Thanks
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TrapusKatapult
Beautiful video, as always. Just a quick tip if I may: for the genoise, it's actually reccomended to fold in the flour and butter, very gently with a spatula or a metal spoon. This will prevent knocking all the air out, it will rise more in the oven and soak more syrup. Good job nonetheless xx
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Beautiful video, as always. Just a quick tip if I may: for the genoise, it's actually reccomended to fold in the flour and butter, very gently with a spatula or a metal spoon. This will prevent knocking all the air out, it will rise more in the oven and soak more syrup. Good job nonetheless xx
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David
is it safe to make the day before and simply store it in the fridge till serving the next day? Thanks for the effort, will try this recipe next week. I always thought we need glucose syrup for a mirror glaze, that makes it a bit easier as the syrup is always hart to get where I live (:
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is it safe to make the day before and simply store it in the fridge till serving the next day? Thanks for the effort, will try this recipe next week. I always thought we need glucose syrup for a mirror glaze, that makes it a bit easier as the syrup is always hart to get where I live (:
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Roberta Cvetkovska
I was under spell once i saw the video I actually even tried the recipe. We made 180 from them for one restaurant. But i have one question. They are frozen before glazing. When should i glaze them? Couple of hours before serving or is it possoble even one day before?
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I was under spell once i saw the video I actually even tried the recipe. We made 180 from them for one restaurant. But i have one question. They are frozen before glazing. When should i glaze them? Couple of hours before serving or is it possoble even one day before?
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Faltu Productions
Hi Ella, u r always an inspiration to me, this is one more time I have followed your recipe and loved it I didn't get white color so I glazed it completely orange, it's so light and refreshing. I have tagged u on Instagram with the picture, thanks again
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Hi Ella, u r always an inspiration to me, this is one more time I have followed your recipe and loved it I didn't get white color so I glazed it completely orange, it's so light and refreshing. I have tagged u on Instagram with the picture, thanks again
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John McGlynn
I wish the world (or at least the West Coast of the US) would get over homey & simple desserts in restaurants and get back to real pastry like this - like we had in the 1960s. I've had my fill of crisps and brownies (not that I don't appreciate good ones.
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I wish the world (or at least the West Coast of the US) would get over homey & simple desserts in restaurants and get back to real pastry like this - like we had in the 1960s. I've had my fill of crisps and brownies (not that I don't appreciate good ones.
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How Tasty
Wow, I adore it, the marble glaze is amazing This is definitely the chocolate and orange week, I've just made a muffin using this flavour combo Lovely video and recipe Ella, so elegant
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Wow, I adore it, the marble glaze is amazing This is definitely the chocolate and orange week, I've just made a muffin using this flavour combo Lovely video and recipe Ella, so elegant
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Pamela Howe
Love this recipe, thinking of doing it for our family Christmas dinner. Just one question. Once you glaze the domes can they be kept in the fridge to be served the next day?
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Love this recipe, thinking of doing it for our family Christmas dinner. Just one question. Once you glaze the domes can they be kept in the fridge to be served the next day?
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Huong Lee
These look amazingIf I want the chocolate mousse to be white chocolate. Do I just substitute the same amount of white chocolate for the semi-sweet chocolate? Thank you.
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These look amazingIf I want the chocolate mousse to be white chocolate. Do I just substitute the same amount of white chocolate for the semi-sweet chocolate? Thank you.
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